Iacono's has some of the best meatballs i've ever had, their meatball sub is superb.

Benito's in Old Hilliard also makes some great meatballs.

My wife's are my favorite though, she makes alot and freezes some. I like to take frozen ones and reheat them in alittle veggie oil till their crisp and roll them around in some Frank's Hot Buffalo Sauce and just eat 'em like that.

Damn, and I was hoping this was a thread to discuss Bill Murray movies.

With that said,try Bucci's of BereaGeraci'sJohnny's Downtown (veal meatballs)

Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB

Larvell Blanks wrote:Damn, and I was hoping this was a thread to discuss Bill Murray movies.

"Alright, virgins to the left, non-virgins to the right"

loved that movie. hard to believe it's been over 30 years ago when it first came out. i still remember quite a few of the lines, especially the one you just nailed above. my favorite exchange was when murray was talking at the dance to his female love interest in the movie and he says "is that a bra you're wearing, or you expecting an assassination attempt???" and the woman's reply was "is that a roll of quarters in your pocket, or are you just glad to see me???". funny stuff. remember now, it just doesn't matter, it just doesn't matter, it just doesn't matter . . .

The key is water, water, and more water. Start with the bread crumbs and just water the bejesus out of them. Super saturate. Drown them. Just don't leave any visible non-soaked up water. have at lest half as many watered bread crumbs as you do meat. Then you need to use a blend of two parts lean grd chuck to 1 part ground pork and one part ground veal. Then keep the rest simple.... Add a significant amount of koshar salt, any italian seasonings you like such as oregano, basil and rosemary, some grated romano you buy at an italian grocery - not too much cheese, and more garlic than you need to scare away a town of vampires. You never hav too much garlic.

Mix it together fighting off the pain of your hands freezing. Bake at 350 in an overn on a rack with a pan for the drippings. About 35 minutes should so the trick.

Serously, I got the water thing from a tip by an old nanna type working the register at a small groceria in Ytown. Much like Colt 45 and Billy Dee with the ladies, it works every time.

Other than that, I've been partial to Larocca's in Poland and cafe capri in Boardman .

Larvell Blanks wrote:Damn, and I was hoping this was a thread to discuss Bill Murray movies.

"Alright, virgins to the left, non-virgins to the right"

loved that movie. hard to believe it's been over 30 years ago when it first came out. i still remember quite a few of the lines, especially the one you just nailed above. my favorite exchange was when murray was talking at the dance to his female love interest in the movie and he says "is that a bra you're wearing, or you expecting an assassination attempt???" and the woman's reply was "is that a roll of quarters in your pocket, or are you just glad to see me???". funny stuff. remember now, it just doesn't matter, it just doesn't matter, it just doesn't matter . . .

Larvell Blanks wrote:Damn, and I was hoping this was a thread to discuss Bill Murray movies.

"Alright, virgins to the left, non-virgins to the right"

loved that movie. hard to believe it's been over 30 years ago when it first came out. i still remember quite a few of the lines, especially the one you just nailed above. my favorite exchange was when murray was talking at the dance to his female love interest in the movie and he says "is that a bra you're wearing, or you expecting an assassination attempt???" and the woman's reply was "is that a roll of quarters in your pocket, or are you just glad to see me???". funny stuff. remember now, it just doesn't matter, it just doesn't matter, it just doesn't matter . . .

The key is water, water, and more water. Start with the bread crumbs and just water the bejesus out of them. Super saturate. Drown them. Just don't leave any visible non-soaked up water. have at lest half as many watered bread crumbs as you do meat. Then you need to use a blend of two parts lean grd chuck to 1 part ground pork and one part ground veal. Then keep the rest simple.... Add a significant amount of koshar salt, any italian seasonings you like such as oregano, basil and rosemary, some grated romano you buy at an italian grocery - not too much cheese, and more garlic than you need to scare away a town of vampires. You never hav too much garlic.

Mix it together fighting off the pain of your hands freezing. Bake at 350 in an overn on a rack with a pan for the drippings. About 35 minutes should so the trick.

Serously, I got the water thing from a tip by an old nanna type working the register at a small groceria in Ytown. Much like Colt 45 and Billy Dee with the ladies, it works every time.

Other than that, I've been partial to Larocca's in Poland and cafe capri in Boardman .

1. what does soaking the bread crumbs do?

2. When you say "half as many watered bread crumbs as you do meat" does that mean by weight? If I have 2lb of meat I should use 1lb of bread crumbs after they've been soaked?

I ask because when looking up meatball recipes online I've yet to run across any that mention soaking the breadcrumbs. And damn near all of them want you to add parmesan cheese.

The key is water, water, and more water. Start with the bread crumbs and just water the bejesus out of them. Super saturate. Drown them. Just don't leave any visible non-soaked up water. have at lest half as many watered bread crumbs as you do meat. Then you need to use a blend of two parts lean grd chuck to 1 part ground pork and one part ground veal. Then keep the rest simple.... Add a significant amount of koshar salt, any italian seasonings you like such as oregano, basil and rosemary, some grated romano you buy at an italian grocery - not too much cheese, and more garlic than you need to scare away a town of vampires. You never hav too much garlic.

Mix it together fighting off the pain of your hands freezing. Bake at 350 in an overn on a rack with a pan for the drippings. About 35 minutes should so the trick.

Serously, I got the water thing from a tip by an old nanna type working the register at a small groceria in Ytown. Much like Colt 45 and Billy Dee with the ladies, it works every time.

Other than that, I've been partial to Larocca's in Poland and cafe capri in Boardman .

Damn sounds yumm. JB I have used an almost identical recipe but have been told to use milk to soak the crumbs. Gonna mix it up and see how it affects the flavor.

"When a man with money meets a man with experience, the man with experience leaves with money and the man with money leaves with experience."

Yeah I should have been more specific. I never use store bought bread crumbs, the bread crumbs, can't speak for JB but I'd assume its the same, are what you describe Rich. And ya, I squeeze the milk out before mixing all that goodness together.

The meat combo is a must IMO. Pork!

"When a man with money meets a man with experience, the man with experience leaves with money and the man with money leaves with experience."

The key is water, water, and more water. Start with the bread crumbs and just water the bejesus out of them. Super saturate. Drown them. Just don't leave any visible non-soaked up water. have at lest half as many watered bread crumbs as you do meat. Then you need to use a blend of two parts lean grd chuck to 1 part ground pork and one part ground veal. Then keep the rest simple.... Add a significant amount of koshar salt, any italian seasonings you like such as oregano, basil and rosemary, some grated romano you buy at an italian grocery - not too much cheese, and more garlic than you need to scare away a town of vampires. You never hav too much garlic.

Mix it together fighting off the pain of your hands freezing. Bake at 350 in an overn on a rack with a pan for the drippings. About 35 minutes should so the trick.

Serously, I got the water thing from a tip by an old nanna type working the register at a small groceria in Ytown. Much like Colt 45 and Billy Dee with the ladies, it works every time.

Other than that, I've been partial to Larocca's in Poland and cafe capri in Boardman .

JB has nailed it. One word of caution, you need to be ever vigilant that you do not "crisp" the outside of the meatballs. Better to bring them out just a hair under cooked and allow them to finish cooking on the stove top as they cool.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

The key is water, water, and more water. Start with the bread crumbs and just water the bejesus out of them. Super saturate. Drown them. Just don't leave any visible non-soaked up water. have at lest half as many watered bread crumbs as you do meat. Then you need to use a blend of two parts lean grd chuck to 1 part ground pork and one part ground veal. Then keep the rest simple.... Add a significant amount of koshar salt, any italian seasonings you like such as oregano, basil and rosemary, some grated romano you buy at an italian grocery - not too much cheese, and more garlic than you need to scare away a town of vampires. You never hav too much garlic.

Mix it together fighting off the pain of your hands freezing. Bake at 350 in an overn on a rack with a pan for the drippings. About 35 minutes should so the trick.

Serously, I got the water thing from a tip by an old nanna type working the register at a small groceria in Ytown. Much like Colt 45 and Billy Dee with the ladies, it works every time.

Other than that, I've been partial to Larocca's in Poland and cafe capri in Boardman .

JB has nailed it. One word of caution, you need to be ever vigilant that you do not "crisp" the outside of the meatballs. Better to bring them out just a hair under cooked and allow them to finish cooking on the stove top as they cool.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

Anyone have a good recipe for a banging arrabiata sauce? I have been trying to nail this one down for a while and I have whiffed each and every time. I ate this penna arrabiata at Sofia's on Mulberry St in Manhattan about a year ago and I have been trying to recreate it since, to no avail.

Coming from a Wolverine, we're the football equivalent of a formerly abused wife of a meth addict who just remarried the safe nice guy. We're just glad we have someone who's aware that it's a rivalry and that tackling on defense is integral. Baby steps.

furls wrote:Anyone have a good recipe for a banging arrabiata sauce? I have been trying to nail this one down for a while and I have whiffed each and every time. I ate this penna arrabiata at Sofia's on Mulberry St in Manhattan about a year ago and I have been trying to recreate it since, to no avail.

If you have a big mortar and pestle, blend the peppers, garlic, sugar, salt, paprikas, onion power until it is a fine paste (add a little water to get a sticky yet still thick consistency). If not, use a food processor and only blend until everything is homogenous - do not blend too much.

In a deep saucepan or saute pan, at medium heat lightly fry the pancetta/bacon until fat runs but not too brown, about 6-7 minutes. Add the crushed tomatoes/tomato paste and pepper/garlic paste then stir in olive oil until blended well together. Bring sauce to a boil, then reduce to simmer and leave uncovered for about 20-25 minutes. The longer the better in my experience.

Toss with choice of pasta and top with chopped parsley. My favorite pasta for this sauce is either fusilli, penne or cavatelli.

Also, like Swerb's red sauce recipe found here http://www.theclevelandfan.com/boards/viewtopic.php?f=15&t=10848, you can add a red wine. For this recipe, I would recommend no more than 1/2, more likely a 1/3 of a cup so as not to overpower the spice/smokiness of the paste. I've never added wine to this recipe, but if I did, it would probably be something a bit sweeter (thus reducing the added sugar to 1 tablespoon) like chianti or amarone if you're going full Italian or a fruitier California Cab.

"All Beckett needs to do to cap off this mess is order some fried chicken and beer" – 5/10/12 before Beckett got chased in the 3rd at Fenway.